Thank you for watching my Texas Hot Links video. On this video I made a version of the traditional Texas Hot Link and added my spin by using ingredients such as mustard seed, smoked paprika and cayenne pepper for a little heat. The Texas Hot Links are also known as Hot Guts are very popular in East Texas and to be honest, this is a sausage that should be more popular in Texas BBQ joints but it simply isn’t. Most BBQ joints make the same old boring jalapeno cheddar sausages. Maybe we can change this.
Thanks for watching
Smokin’ Joe
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NOTE- I mentioned the bone weighed 9 grams, it was 9 ounces. 😁
Did you taste fresh Pink cure salt?
You have to let the curing salt do its job before cooking or tasting the sausage. It takes 12 hours at least for the curing salt to do its job.
good flick. direct and to the point. not a bunch of BS talk like most vids. thank you!!!!!! im sure the chow tastes great.
Those look damn fine.
Hello I would love to try it is there any way you can break the measurements down for 10 pounds of meat Thanks
SPQR is 'Senatus Populusque Romanus', not 'spore'.
Do you sell and ship? Those look amazing.
Smokin' Joe's Pit BBQ
That looks amazing. I really want to try this.
Looking good I’m from California but I love Texas sweet hot link recipe should I mix the meat or just go all pork
Man I love your channel……………..best of luck for your food truck.
Those look awesome!
On my way over, I'll bring beers
what casing did you use please let me know thank you ?
This will be my first sausage tried. I have missed the Costco 'Evergood' Hot Links for years they were so good and I can't find anything like it now where I live. Just have to make my own!! Yeah I don't get the ice or cooling either. Might wash off some smoke too. If you told me it 'firms up' the sausage right out of the smoker I could buy that but 'stop the cooking process' doesn't cut it. People tell me about brisket 'carryover' like you pull it at 200 F and it's going to sail on up to 205 F but I've never been able to measure it. And sausages are smaller.
Loved the insight, had always wondered about them TEXAS hot links and how you make ‘em, and boy oh boy they sure are worth it!!! Keep up the phenomenal cooking Joe!!!
You are the best ! Will watch all o😊f your videos!
Joe it would be a lot easier for us to follow the recipes if you mentioned the seasonings as percentages of the meat.
Recipe looks great!
7:13 there's a joke in there somewhere 😉
Could you do a video on how you sausage?
When mixing in Prague powder, or curing salt….. How can one be sure it is thoroughly mixed through the entire meat mixture? I have a hand crank meat Mixer. Do you just mix for a certain time period? Thanks.
Hi Joe,
Here in the U.K. to buy all that meat would cost the same as my Mortgage. How do you work out the percentage of ingredients to meat for us to follow and make a smaller batch.
Love the channel, I’m new to smoked sausage so I’m loving your work. I have a Masterbuilt MES130P for the cold smoke and a Brinkman Trailmaster or KJII to cook on, thoughts?
Appreciate you man 🙏